Sizzling Street Taco Fiesta

Allergens

Dairy (cotija cheese), Gluten (corn tortillas)

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 3 cups orange juice
• 1 cup white vinegar
• 2 tablespoons kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 12 small corn tortillas
• 1 large onion, thinly sliced
• 3 cups shredded iceberg lettuce
• 1 cup fresh salsa verde
• 1 cup crumbled cotija cheese
• 8 limes, cut into wedges
• Fresh cilantro leaves

Instructions

1. In a large pot over medium heat, combine pork cubes, orange juice, white vinegar, salt, cumin, and black pepper. Bring to a simmer and cook for 1 hour, stirring occasionally, until the pork is tender and easily shreds with a fork.
2. Preheat a grill or grill pan over medium high heat. Grill tortillas for 30 seconds on each side until slightly charred. Transfer to a plate and keep warm.
3. Remove the cooked pork from the pot, shred it, and discard any excess liquid.
4. To assemble tacos, top each charred tortilla with a generous portion of shredded pork, onion slices, salsa verde, cotija cheese, and a squeeze of lime wedge. Garnish with fresh cilantro leaves.

Chef’s Insight

The key to this recipe is in the marinade - it infuses the pork with a perfect balance of sweetness and tanginess, making for an unforgettable dish.

Notes

Use a sharp knife to thinly slice the onion for added texture and crunch in each bite.